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  Risk Management in Hotels

Most kitchen fires occur in kitchen ranges, boilers or deep-fat fryers and can often be traced back to poor cleaning regimes. With this in mind, you should ensure that cooking ranges, boilers and deep-fat fryers are fitted with thermostats or emergency cutoff valves to turn off the fuel supply should a fire break out. Ensure that filters are removed and de-greased frequently to prevent a build up of greasy deposits. This should be done weekly but you may need to consider more frequent cleaning if the equipment is used for long periods on a daily basis. En sure that you have a professional cleaning contract in place to clean and de-grease ventilation trunking attached to cooker hoods and kitchen ranges. This should be done annually but you may need to consider more frequent cleaning if the equipment is used for long periods on a daily basis.

The simplest way to tackle arson is to deny the arsonist fuel by doing the following store all combustible material away from buildings or perimeter fencing preferably inside locked waste bins or lidded skips. Ensure they are emptied regularly. If no suitable outside location is available, use a secure internal storage area. Ensure your property is securely fenced and gated to prevent intruders. Be vigilant when you open and close the premises each day look for signs of potential trouble e.g. graffiti or damage to fences remove graffiti and repair any damage immediately to deter further damage occurring.

Ideally smoking should be prohibited throughout the premises (including yards and open areas) and notices to that effect prominently displayed. Where this is not the case: Ensure smoking is restricted to a designated area that is kept free of combustible items such as paper, curtains, flammable liquids etc. Provide metal lidded bins for the disposal of ashtray contents and ensure they are emptied safely every day. Do not dispose of them with other combustible waste.

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